The weather has changed, and the fires are burning.

Our bones and bodies long for warm grounding soups and stews and this one is a perfect match to the wind and rain on a chilly day. Make a large batch as it is even better the day after.

Coconut Split Pea Dhal
200g yellow split peas
200g red split lentils (masoor dal)
7 cups water
2 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter
8 green onions (scallions), thinly sliced
1/3 cup raisins
1/3 cup tomato paste
1 can coconut milk
2 teaspoons fine grain sea salt
one small handful coriander, chopped

Cooked Brown Rice for serving
Rinse Split peas and lentils WELL until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil.

Reduce heat to simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk, rest of the green onions and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

Pour big ladles over some brown rice and sprinkle coriander over!

Recipe courtesy of Lana Purcell Holistic Health Counselor and Retreat Manager at Barwon Heads Resort.